Utilization of Cassava Bitter As Raw Materials in Making Bioethanol Fermentation Using Saccharomyces Cerevisiae

Abstract

one of the raw material for making ethanol that bitter cassava, with the high toxicity of cyanide found in bitter cassava tubers causes underutilized as a material to be consumed. Therefore, bitter cassava has a tremendous opportunity to be processed into bioethanol because besides not consumed by the public has the starch content of not less than with ordinary cassava. This background research done on the Utilization of Cassava Bitter As Raw Materials In Making Bioethanol Fermentation Using Saccharomyces Cerevisiae. Making bioethanol using sulfuric acid hydrolysis process, followed by a fermentation process using Saccharomyces Cerevisiae and distillation process using reactor bioethanol. After the distillation process, carried out dehydration with calcium oxide to maximize ethanol yield. Acquisition of ethanol is as follows : in the tank 1A, 2A, and 3A respectively producing ethanol by 35%, 45%, and 48% while in the tank 1B, 2B, and 3B respectively 36%, 44%, and 49%.